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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is adapted from Cookery the Australian Way , 7th edition. As always I have expanded the vegetable repertoire in it, but you can put in whatever you have to make it suit you and your family. Ingredients:
1 (440 g) can red kidney beans or 1 (440 g) can borlotti beans, drained |
1 tablespoon vegetable oil |
1 onion, chopped |
1 garlic clove, crushed |
1 teaspoon ginger, chopped finely |
1 tablespoon curry paste, to taste |
2 potatoes, diced |
250 g pumpkin, diced |
125 g green beans, sliced |
1 carrot, sliced |
1 stalk celery, sliced |
1 zucchini, sliced |
1/4 head cauliflower, chopped |
1/2 head broccoli, chopped |
1 small red capsicum, diced |
2 tablespoons coconut milk |
1 cup water |
2 cups cooked rice, to serve |
Directions:
1. Heat oil in a large pan and gently fry onion, garlic, ginger and curry paste till onion is tender.
2. Add all fresh vegetables and saute 5 minutes.
3. Add water, coconut milk and drained beans, and bring to boil.
4. Simmer 10 minutes, or until vegetables are tender but still firm.
5. Serve with rice.
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